The rain has been falling here in LA…. so it’s been a bit chilly the past few days. Luckily I’ve been able to work a lot lately on photoshoots, all of which have been in the early morning. So in order to kick start the day and warm me up before a long day of work, I have been making yummy Tempeh Breakfast Sandwiches. These little sandwiches definitely give me the energy I need and keep me full until lunchtime.. They have definitely become a Biscuit Batches favorite. So, enjoy!
What are some vegan breakfast foods that you make on cold winter mornings? Do you have any good recipes to share?
Breakfast Tempeh Sandwich
4 English Muffins
1 block of Tempeh
1 T. Lemon Juice
1/2 C. Water
1/2 t. salt
2 Cloves chopped Garlic
2 Leaves of Romaine Lettuce, cut in half
4 Thin Slices of Tomato, sliced thin
1/4 of an Onion sliced in thin rings
1/4 C. Vegan Cheese (Daiya Cheddar)
1. Divide the tempeh in 4 parts. Cut in half to divide the thickness, then cut each of those pieces in half. You should have 4 squares of tempeh. With your knife make 4 cuts diagonally along the top of each piece. Don’t cut too far down, just enough to keep the tempeh together. Make 4 cuts the other direction. You should have diamond shapes cut on your tempeh.
2. Mix the lemon juice, water, salt and garlic together in a shallow bowl. Place the 4 pieces of tempeh in the mixture and let marinate for 10 minutes.
3. Coat a frying pan with about 2 Tablespoons of Olive Oil and heat to medium-high. Remove the tempeh from the marinade and place on hot pan. Cook until each side is a nice brown about 3-4 minutes.
4. While tempeh is cooking melt vegan cheese either in the microwave or in the broiler on top and bottom of english muffin. When tempeh is ready and cheese is melted assemble the sandwich. ( you can choose how you’d like to assemble it!)
Tell me what you think of this breakfast sandwich idea, do you have any sandwich toppings you would like to suggest? This would also be great with some kind of sauce, please share a recipe if you’ve got one!